Post by JJ Judkins on Mar 2, 2006 16:18:38 GMT -6
* Exported from MasterCook *
Hilda's Portuguese Stewed Chicken
Recipe By : Emeril Lagasse
Serving Size : 4 Preparation Time :0:20
Categories : Emeril Lagasse Main Dish
Poultry Stew
TV Cook
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 4 pound whole chicken -- cut into 8 pieces
1/2 cup flour
Essence -- recipe follows
3 tablespoons olive oil
1 pound chorizo -- cut on the bias in 2-inch pieces
1 medium onion -- diced
2 cups diced potatoes
1 red pepper -- julienned
1 yellow pepper -- julienned
2 cups chopped tomatoes -- peeled and seeded
2 tablespoons minced shallots
1 head garlic -- skin removed and cloves left whole
1 cup Calamata olives -- sliced, straight cut
1 cup white wine
1/2 cup finely chopped parsley
1/2 cup green onions
1 Pinch crushed red pepper
Salt and black pepper
2 cups white rice -- cooked, hot
8 fried whole spinach leaves
1 Small block Parmesan for hand-grating
1 Small loaf of crusty bread
Season the chicken and flour with Essence. Toss the chicken in the seasoned flour. In a large cast iron skillet, heat the olive oil. When the oil is hot, sear the chicken for 2-3 minutes on each side. Sear the Chorizo. Add the onions, potatoes, and peppers. Saute the vegetables for 2 minutes. Add the tomatoes, shallots, garlic cloves, and olives. Season with Essence. Stir in the white wine and parsley. Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone. Add the crushed red pepper and green onions. Season with salt and pepper. Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with fried spinach leaves, hand-grated cheese, chives and Essence. Always serve with crusty bread.
E
Recipe Summary
Prep Time: 20 minutes
Cook Time: 1 hour
Episode#: EE2356
Source:
"Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993."
Copyright:
"2003 Television Food Network, G.P."
T(Cook time):
"1:00"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1860 Calories; 106g Fat (53.2% calories from fat); 96g Protein; 115g Carbohydrate; 6g Dietary Fiber; 398mg Cholesterol; 1656mg Sodium. Exchanges: 6 1/2 Grain(Starch); 12 Lean Meat; 2 Vegetable; 13 1/2 Fat.
NOTES : Recipe imported to MasterCook by JJ on Thursday, March 02, 2006 16:12
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
ssence (Emeril's Creole Seasoning)
Recipe By : Emeril Lagasse
Serving Size : 0 Preparation Time :0:00
Categories : Emeril Lagasse Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Yield:
"2/3 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 173 Calories; 4g Fat (16.2% calories from fat); 8g Protein; 37g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 12811mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat.
NOTES : Recipe imported to MasterCook by JJ on Thursday, March 02, 2006 16:21
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0